Tue, 14 Nov 2017 08:16:50 -0800WeeblyWed, 08 Nov 2017 22:49:59 GMThttp://www.ifeellikecooking.com/blog/how-could-a-spoon-give-one-so-much-joy-when-its-in-a-bowl-filled-with-one-of-my-delicious-soups-thats-howFour years ago, when I innocently started blogging about food and posting my own stories and recipes, I wasn't much of a soup aficionado. Like most of you, I assumed it was a difficult process even though everyone said it was easy. I heard the words mire poix, and layering flavors and began to panic.And when I was twelve, I worried that my first kiss would be a disaster.

I was wrong on all accounts.

Cajun Butternut Squash and Sweet Potato Stew

Few things are easier, as versatile, or provide the opportunity for so much creativity than soups or stews. Warm, slurpable, spicy or mild, chunky or smooth; they're all part of my most favorite moments in the kitchen. It helps me transition from warm months to cold by allowing one to hunker over a stoneware bowl with intention and love, and begin to long for the hearth, instead of the beach.

Here I share FOUR new creations. All of them easy, all tested by my panel of happy tasters, (which is everyone so far...) All here for you:

1. Cajun Apple Chicken Sausage and Sweet Potato Stew

Cajun seasonings and pre-cooked apple chicken sausage set the stage for a quick stew that's ready almost as soon as the pan heats up! Taking advantage of lots of kitchen staples, and my favorite seasoning blend, we amped up the satisfaction quotient by serving it over jasmine rice.

Chop and prep all ingredients. In a large stew pot heat the oil to medium high. Add the onion and celery, and cook until translucent, about 3 minutes. Add the sweet potato and sauté for about 4 minutes. Deglaze with the orange juice and stir in well, letting it simmer for a minute or so. Add about 1 t of salt and pepper and blend. Add the Cajun seasoning, being generous with measurements. Stir. Then add the stock and stir. Let come to low boil. Stir in the brown sugar, nestle in the whole stalks of thyme, and then add a bay leaf. Let simmer on low, but still bubbling, for about 40 minutes. Remove lid and stir in sausage, let bubble for about another 10 minutes. I add the sausage last so it doesn’t shrivel up and get too cooked. While stew is cooking, make the rice. You can make more if you’d like. When the stew is done, remove the thyme sprigs and the bay leaf. Taste and season with salt and pepper. Ladle into bowls over the rice, or serve without rice if preferred.

2. Greek Lemon and Chicken Soup

Inspired by a MyRecipes.com soup recipe that thickens the broth to silken perfection by adding a beaten egg and lemon juice into the soup at the last minute, this was a definite winner. Oh. My. Goodness. I was crazy about anything lemony. Now I'm truly bonkers over it.

Heat oil in a large stockpot over medium heat. Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 3 minutes or until vegetables are aromatic. Add chicken stock to vegetables and increase heat to medium-high; bring to a boil. Add rice and reduce heat to low; cook, stirring occasionally, until rice is nearly done, about 20 minutes.

Whisk together lemon juice and eggs in medium bowl. Slowly pour in a ladle of hot broth into egg mixture, adding another 3 or 4 ladles, whisking constantly. Then pour egg mixture back into pan, stirring with whisk. Add dill, spinach, chicken, and salt; allow spinach to wilt and soup to heat back up, about 4 minutes. Sprinkle with black pepper, if desired. Serve.

3. Mediterranean Curry Beef​and Butternut Squash Soup with Kale

Distinct flavors, tender beef, and the sweetness of butternut squash make this soup unique and satisfying. A dash of kale at the end will mitigate your guilt factor, although this is a pretty healthy soup! Just give yourself a couple hours, of which most is simmering, and you'll be happy, warm and smiling.

Chop and prep all ingredients so you’re ready to add everything as needed. In a large stew pot heat the oil to medium high. Add the onion and the stew meat adding a little salt and pepper; about 1 t salt and ½ t pepper. Cook until edges or browned, about 2-3 minutes. Add the squash and ginger, and stir. Then add the stock. Then the fresh thyme and fresh rosemary, the curry, and the ground ginger. Then add the cinnamon, cardamom, coriander and cumin. Bring to simmering boil, then reduce heat, cover and let cook for about 1 hour, checking often to make sure it’s not boiling too vigorously. About 5 minutes before it’s done, add the kale and stir in and let simmer. Then after 5 minutes of simmer, turn off heat and taste to add salt and pepper until properly seasoned. Mix the corn starch with about ¼ C water, and whisk. Then add to the stew, stirring to help it thicken slightly.

4. Spicy Maple Baked Bean and Hamburger Soup

The irresistible sweetness of maple baked beans spiked with red pepper jelly. The comforting flavor of hamburger and good ol' mire poix. The thrill of it all in one bite! It takes so little time that it's best if you just appear exhausted when you serve it to your guests. They'll think you slaved away for hours...silly guests.

Heat the oil in a large Dutch oven until hot. Add the mire poix, and cook until onions are slightly translucent. About 3 – 4 minutes. Add the hamburger and break up just a little. Cook with the vegetables until meat is cooked. Add the red pepper jelly, brown sugar, and salt and pepper. Stir and combine and cook for about 2-3 minutes. Add the cans of beans, the water and nestle in a sprig of thyme. Bring to simmer, cover and let cook for an hour, stirring occasionally to make sure it doesn’t burn on the bottom. Remove thyme sprigs and serve with crusty bread.

]]>Wed, 25 Oct 2017 07:00:00 GMThttp://www.ifeellikecooking.com/blog/im-big-on-the-pig-and-here-are-two-pork-meals-that-will-make-you-a-fan-as-wellAs each year passes for me here in the Carolinas, I find myself leaning effortlessly into my Southerness. It's not just the refinement of my accent, which is now so much a part of the cadence of my speech that many people back home find themselves asking, "huh?" when I speak quickly. It's the rhythm of things here that I love. It is slower here, more deliberate and authentic. I could never again live without the chirp of tree frogs after dark, and I don't really even despise the red clay dirt on my running shoes. Even grits make sense to me.

Then, there's my love of pork. Holy Mother of Hominy. This is food of the gods! For instance, I love pork belly! Chunks of fatty, flavorful meat that if it were sliced thinly would be your morning bacon. But in squares of juicy loveliness they are almost a delicacy. I mean, how did I not know about this from birth?

Mix together the balsamic, mayo, and candied ginger. Set aside. Bring a large saucepan to high heat and add 1 T of light oil. Sear the pork belly on both sides until caramelized on each side. This takes about 2 minutes or so per side. Then ladle the sauce equally onto the tops of the cubes of pork belly, and continue to cook pork belly about another minute. Then blend the sauce in with the hot pan drippings, stirring everything around to coat. Cook until pork is done but careful not to overcook. Serve by placing the pork belly squares on a platter and then gently spooning the sauce and the candied ginger pieces over the top. Serve with a slice of cool, English cucumber.

If there was ever an inspired expression of pork it would be sausage. Spiced, cured, raw or smoked, links or patties, and mixed with almost all kinds of flavors, it, too has my heart. Granted, the production of it appears akin to cramming mushed up meat scraps into pantyhose and then sealing one end. But y'all, let's just never mind about the method, let's just talk about the end result! At least that's the way I like to spin it.

Speaking of spin, take a couple of turns around the block with this beauty. Stuffed acorn squash is not only a beautiful fall meal, it sings all the high notes of flavor, texture and healthiness! All you need is a little oil and salt and pepper on the squash to roast it to perfection, and then fill it with a medley of apples, cranberries, and spinach bathing in the bits of browned mild breakfast sausage, deglazed with orange juice. The brown rice is simmered in stock and orange juice as well, offering an exciting note of flavor in the midst of the cornucopia of earthy flavors. Blend in a bit of coriander powder to keep 'em guessing.

You can use hot sausage but I didn't want to overpower the other delicate flavors. You, of course may be all about overpowering, And I think you should just embrace it! In fact my favorite part about the South is the myth of being genteel. Just saying, don't get between a Southerner and her pork. Forks will fly!!!

Preheat oven to 375 degrees F. In a baking dish place the four halves of squash with cut side up. Spread all sides evenly with about 3 T of oil, and salt and pepper generously. Bake for about 50 minutes or until knife inserted pushes in easily and the flesh is tender. Don’t overcook. While squash is cooking add the rice to the 1 C orange juice and ¾ C stock and bring to a boil. Cover and turn very low and cook for about 50 minutes. Follow direction of package. Some brown rice medleys need different ratios of liquid or longer cooking times. Bring a large saucepan to a high heat and add the 2 T oil. Add the sausage and cook until almost done, breaking it up as you cook it. Add the apple and onion, and the thyme, stirring to wilt the onion and cook it. Add the 1/3 C orange juice to deglaze, add the craisins and stir until juice has reduced. About 4 minutes. Now add the rice to the saucepan, add the wine and let simmer for about 5 minutes. Remove cover, add the spinach and stir until it is warm and wilts. Remove squash from oven. Spoon in the rice mixture into the cavity, and serve!!!

]]>Fri, 13 Oct 2017 17:11:49 GMThttp://www.ifeellikecooking.com/blog/how-do-you-know-if-its-fast-when-the-words-i-think-ill-make-and-honey-its-ready-are-spoken-at-almost-the-same-momentYes. It's Friday. And just like that, your week is over. 7 more days behind you, kaput, whooshing by without even an adios. Your To-Do List on Monday hardly dented, the weekend looming with chores. What do you do?

Well, when it comes to dinner, I believe you can still have taste and beauty on a plate without spending hours prepping. The secret is seasoning, fresh herbs, and some good pre-packaged food. And....a trip to the store for cooked chicken breast. Yes, pre-cooked.

This salad can all be made in one bowl, and packs a big punch in the flavor department. Served as a side or main course, you'll be satisfied and amazed at the complexity of this dish with so little fuss.

Chicken, Apple and Broccoli Slaw with Cherries, and a Pomegranate Vinaigrette

Add all ingredients. Season to taste. Serve with a basil sprig and a light dusting of the coriander powder. If you don't feel confident about ratios when making your own vinaigrette, just mix the dressing in a separate bowl, taste to make sure you like it, and then toss with other ingredients. Simply double ingredients to feed 4 people.

I am always amazing how any photo I post made with pasta gets everyone's attention. Even the words is comforting, "Past-aahhhhhh!" This dish is no exception, which benefits from the smack of yellow mustard to amp up the flavors.

Bring a large pot of water to boil and add noodles at about the time the mushrooms are ready for stock. See below.*This recipe takes no time at all, so you have to have everything ready: Cut the chicken into cubes, set aside. Slice the mushrooms and shallot and set aside. Grate the cheese, pull leaves off thyme, squeeze lemon juice and set all aside. Mix the yogurt, capers and mustard and set aside.Bring a large sauté pan to high heat, and add about 1 – 2 T oil. Add the mushrooms and shallots, about 1 t of salt and ½ t pepper, and the coriander powder and sauté until the mushrooms are browned and the shallots have wilted. Now cook pasta.* While pasta is cooking, add the chicken, and stir just until chicken is very hot. You don’t want to cook the chicken any more than it is or it will dry out. Then add the wine and lemon juice to deglaze, and let reduce by half. About 4 minutes. Then stir and add the yogurt caper mustard sauce. Which will have thickened greatly. Blend everything and let simmer on low for about 2 minutes. Taste and add salt if needed.Now drain the pasta and add about ¾ of the noodles directly to the sauté pan, then add the parmesan cheese, and stir to melt. Drizzle with another 2 T of the oil to moisten. Serve with a sprig of thyme.

So many people ask me, "What cuts of chicken do you like best?" That's like asking a mother which of her children she is most fond of. The answer would of course be, "I love them all for different reasons!"

There are those who say you must eat chicken breast only. Others who love noshing on a good fried chicken leg. Wings are certainly king during football season. But what about thighs? To me they're the unsung hero of chicken recipes because they bake so evenly, work with and without skin, and are just so danged cute. That's why this first recipe is all about the thigh.

Juicy plums lend the perfect texture and acidity to a sauce that is good enough to drink! And so easy. The natural sugars in the maple syrup reduce down to the perfect color and consistency to cover the meat like a sticky caramel wrap on a state fair apple. Wow.

T round out the dish, add your favorite vegetables. I decided to boil some potatoes and carrots, mix them with butter and salt and pepper, and fold in some fresh rosemary. DELISH.

​Whisk together the bourbon, maple syrup and balsamic. Set aside.Boil the carrots and potatoes in water and some salt, until soft but not mushy, about 12 minutes. Drain, add the butter, the rosemary and salt and pepper to taste. Set aside.Heat a large saucepan and add the oil. Add the chicken and generously season with salt and pepper. Sear the thighs until caramelized one side, about 4 minutes. Turn and brown the other side for about 2 minutes. Add the plums and stir, then add the bourbon mixture, lower heat and simmer, stirring occasionally to make sure the sauce and plums are coated as they cook, and continue to cook until the chicken is done and the syrup has reduced and thickened. Serve all with the bourbon maple glaze on top and a flourish of fresh rosemary.

So, more than once I have been accused of being evil. Not the 666 kind, just the "oh, I can't stop eating this and it's your fault!" kind of evil. And this kind of title I will gladly accept. Any time the people I feed find themselves lost in my food, I'm happy. Or maybe my horns really do pop up...just a little?

Oh who cares if I have a pitchfork and red cape in the kitchen. Especially when the recipe was so darned easy to make! Just combine the creamy ingredients, slather it on the chicken breast (Yes, it's all about white meat this time,) and bake! Roasted sweet butternut squash completes the beautiful plate and offers the perfect sweetness to the salty bite of the cheese and mayonnaise.

If you look closely you see that it's really a low carb meal. So maybe I have earned a halo on this one? The spinach is lightly wilted with a little salt. That's pretty healthy. And cheese is protein, yes? The butternut squash is really a showpiece because it is roasted just short of caramelization. They're tender with just the right luxurious, indulgent, swoon-worthy texture. -- Heheh...you see I am the devil after all.

I find that the cheese creates a wonderful barrier to dryness for the chicken, locking in the moisture so many cooks find absent in a chicken breast meal. So, make sure you don't bake it too long. And keep your breasts placed a couple inches apart so they cook evenly.

Now, that's right. Take a bite. (Of chicken, silly! Not the apple!! Oh, you are confusing me with the serpent...) The tender chicken gets all jumbled together with that cheese, the bite of the spinach, and the lovely bite of fresh basil when it's cooked JUST RIGHT.

By the way, if you are dying for a carb, I also served a cold ravioli tossed with lemon basil goat cheese, a white balsamic, a little oil and salt and pepper. EEEZZZ!!!

​Toss the squash with about 2 T balsamic vinegar and about 2 T oil. Roast in 400 degree F oven for about 25 minutes. They were tender but not dried about and had a bit of firmness to them I liked.Pat the chicken breasts dry and coat with about 1-2 T light oil. Place in an oiled baking dish. Mix the mayo, cheese, ½ t salt and ¼ t pepper, parmesan, panko and chopped basil. Slather evenly over the breasts. Cook in a 375 degree F oven for about 25 minutes, or until the center of your chicken is about 170 degrees. Let sit for 3-4 minutes. Serve with torn basil to garnish.

Following me around at a local Farmer's Market is like trailing behind a 2 year old in Toys 'R Us. I wind back and forth, to and fro, stopping and starting again as I take in all the colors, sounds and smells. My strategy is to check out everything first, especially what's almost gone, and then I come back and begin to fill my bags with bounty. I find it hard to contain my excitement and I'm pretty sure I squealed with delight at least twice.

What I don't have following me when I shop is a friend with a camera. Or a friend with a camera and an amazing eye. Or a friend with a camera and an amazing eye who actually likes following me around. As luck would have it, I had it ALL of things this day.

Above Photos by Victoria Neer

Vicky, my shutterbug friend and unwitting shadow made me feel like a rock star as I posed with every dirt covered orb, while she bent down to snap an interesting angle. I half expected her to say, "work it, work it!" Especially when she captured me sniffing the sweet aroma of fresh peppers with my eyes nearly rolling back into my head.

After I chose just the right Aji Dulce Peppers, the best Lemon and Basil goat cheese, and the most beautiful white sweet onions ever, we sat down to watch a cooking demonstrations, rubbed our fingers across the smooth texture of fresh eggs, and sampled some of the best vodka sauce I've ever tried and ended up using to cook with that night. (You have to check out Cannizzaro Famiglia!)

Photo by Victoria Neer

I love a late summer farmer's market. Every aisle begs you to go to the beach and make soup all at the same time. It seems everyone is in the perfect groove between vacation and fall bounty. The taste of the vegetables and fruit is intense as a result of being harvested this time of year; a mixture of warm sunshine and cool evenings just brings out the best in everything. So, after lingering at one last booth to purchase beautiful pink and white variegated chioggia beets, I took my bounty and headed to the kitchen.

Photo by Victoria Neer

So enough about me striking a pose. Let's get to the recipes. Here's what I did:

​The medley of peppers were roasted and mixed into a vodka sauce which was then folded into beautiful, thin tagliarelle pasta. I love the thin, elegant but perfectly textured feel of these noodles.

The goat cheese ended up being folded into puff pastry with kalamata olives, sundried tomatoes, and some good olive oil for an incredible appetizer.

As all of you know, I treat food like jewelery. I adorn it, and let it adorn the evening. And just as Vicky followed me around the Farmer's Market that day, I will always follow food that makes the people around me squeal with delight at what I've put on their plate.

Preheat oven to 400 degrees F. Place cut peppers, onions and beets on a baking sheet, toss with 2T oil and salt and pepper, generously sprinkled. Roast in oven for about 25 minutes until soft and cooked.

In a large saucepan, add 1 T oil and the pancetta. Cook until lightly browned but not hardened. Only takes a couple of minutes. Add the vodka sauce and all the peppers, onions and beets into the pan. Let simmer on low for about 15 minutes. While simmering cook the pasta according to directions, about 6 minutes. Ladle the pasta into the sauce mixture. Stir. Serve with torn basil.

Roll out thawed pastry sheet to very thin, about 11 by 11 inches. Dot the top half with goat cheese. Then cover the other side with the Kalamata olives. Add sundried tomatoes to all and torn basil. Sprinkle with a little salt and pepper. Starting from the edge closest to you begin to roll the sheet, jelly roll style, carefully and evenly rolling it into a long log. Using a bit of the egg wash seal the end. Now using a serrated knife cut them into 1” thick slices. Places them evenly on a baking sheet covered with parchment paper. Make sure the ends stay sealed with a bit of water or the egg wash. Arrange about 1 inch apart, no less. Brush the tops with the egg wash. Bake for about 20 minutes until puffed and golden brown. Let cool for about 5 minutes. Serve.

]]>Mon, 28 Aug 2017 15:24:01 GMThttp://www.ifeellikecooking.com/blog/near-the-foot-of-the-rockies-always-near-a-stove-summer-vacation-in-utah-2017Even though I've been back home in North Carolina for awhile, (I was in Utah during July and August!) I can still smell the desert in my nose. The dry, herbal and clay-like aroma of Utah in the summer stays in my soul. It is a place where I grew up. Where I made my parents proud and also made them worry. Where I did things I want to forget, and things I can't seem to remember. Where I first drove a car. Cried over a boy. Went to prom. Had stitches and was crowned Miss Utah State University. (Someday I will tell you more!)

​ I return now that I'm older to think about how fast the time goes. And to embrace my family with passion. Because family, and food, and love is everything.

When I first arrive in my hometown of Logan, Utah, after a long, cramped plane ride, I go to the grocery store. I can't wait to get my hands on a pan, a knife and some food so I can cook for my tribe and get to the business of being HOME.

I love being inspired by the smallest things, like seeing apple butter and knowing it will make a fantastic sauce for chicken. Or grab a crimson pear knowing that it will sing with happiness if I poach it and top it with cheese and some maple glaze. I buy artisan and commercial brands. Fresh and canned. The point is to nourish with love.

I was able to spend enough time during this visit to be home when both of my sisters had birthdays. It's been a long time since that happened. I was able to have my niece Nicole and her husband Seth show me their new home nearly ready for love. We talk about the double oven; the battle over getting it. And hugged long and hard. I got to meet my new grand niece Quinn, see my superstar niece Maryn on stage, eat at my favorite haunts, and cook twice with Jaren...my niece's Claire's new adorable husband. And I got to hug Ollie and watch him learn so fast it made me dizzy.

​But then there was the food. The food that embraced each memory. That tinged each event with love and color. Every plate something I worked hard to create and share. And it's all here for you.​

First of all, I never miss the chance to cook some delicious Utah trout. I used to fish the rivers up Logan Canyon with my dad, watching the iridescent glow of the rainbow scales glisten in the hot summer sun. I loved the smell of it fresh, like life-giving water and grass, and infused the the scent of rain. Delicious. I lightly dusted it with flour and cornmeal and just salt and pepper, topping it with a simple dill sauce made from butter and cream.

Five Spice Turkey Meatballs with Herbed Veloute, and Roasted Vegetables over Ramen

Then, after finding some beautiful garden radishes, and fresh thyme, I set about transforming ground turkey by infusing it with bold middle eastern spices, and sweet raisins. Then serving it with a mild cream sauce over ramen noodles aside roasted potatoes and asparagus and bulb onions. It was as much fun to eat as it was just to stare at!

I had two opportunities to cook with Chef Jaren. Witness his passion. Watch him perfecting techniques. And gettin' all geeky about our favorite knives. The first night we assembled a meal that featured a Gribiche, (tweaked a little and sans the eggs,) and poured over roasted turkish spiced chicken thighs and quick pickled red peppers. Seriously, this is a sauce you have to make for everything. Not only for those you love, but FOR YOURSELF. It will lift your spirits no matter what kind of a day you've had.

with Classic Creme Brulee

The second time I was in the presence of Chez Thueson was for French night. Once the hollandaise turned out I knew I was going to have to begin speaking with an accent, probably a bad one, just so I would feel like I had done the meal justice.

They live in student housing in an apartment the size of a gnat's toothbrush, finishing degrees that will result in both of them being called "Doctor Thuesen." But on this one amazing night we created something perfect. Even with four of us jockeying for space in an abode they'll most likely call the happiest place they ever lived, despite it's lack of counter space or lighting, this is a memory meal.

When I first saw this salmon I almost lost consciousness. So beautiful. And it tasted perfect. We discovered that if you wrap asparagus in bacon and then brush it with orange zest and an orange vinaigrette you've reached nirvana.

The most fun part was definitely using the torch to make creme brulee, which I topped with a currant compote and a hint of mint.

First of all, the term zoodling absolutely intrigues me. It sounds like something kindergartners do to during play time. Or a new move by the defensive linemen when they're trying to confuse the opposing team. Luckily for us, it's something everyone can do. In fact you can zoodle almost any vegetable. Not surprisingly the terms is a blend of noodles and zucchini, which is the main ingredient in my teriyaki stirfy with chicken and vegetables. Behold! The ZOODLE revolution!

Pork Loin Teriyaki Zoodle Stirfry

No family dinner in complete without pillowy, tomatoey, mushroomy, basily, (yes, I'm making up all these words!) meat sauce over the perfect artisan ravioli. Behold and let's all bow our heads and say, "yum!!"

Homemade Meat Sauce over Spinach Stuffed Ravioli

One must always end the day with dessert. With something that makes you swoon, makes you forget your cares and worries. Where else but the kitchen can you solve all of the world's problems with a spoon, a little imagination, and the right ingredients?

​EXACTLY.

]]>Sun, 13 Aug 2017 19:25:28 GMThttp://www.ifeellikecooking.com/blog/she-bakes-cookies-because-this-is-how-you-make-people-feel-at-homeIn an effort to refine a family recipe, Professional Instructor and Pastry Chef Cece Krelitz invited us to taste a bit of delicious history. Here are her creations, along with my own story about family and making people feel welcome.

(All photos by Victoria Neer and Camine Pappas)

When all my Great Aunts came over after church to giggle and sip cold drinks, it was my job to go out to the garage and get the six-packs. It was summer in Utah. And my grandparent's dairy farm was a wonderful place to spend those long, warm evenings. Which is why, even on this important errand to gather the beverages, I couldn't help but linger for a few seconds, taking in the aroma of dried alfalfa and the English Leather cologne clinging to my Grandpa's old coat and overalls.

​Soon I was pouring the amber liquid over crackling ice, marveling at how much foam exploded into the top of the glass. I could hear them all roar with laughter in the next room, and I knew I had better bring in that Pepsi-Cola "right quick," as they used to say, before my Aunt Velda would lovingly call out to whomever was in the kitchen, "Kid, I need a Peps...!".

"I'm coming!" I would respond, already entering the room with the tall, etched glasses arranged perfectly on my Grandmother's silver tray. And as each clasped onto their cold cylinders of delight they broke rank only long enough for that first, long, cold sip.

I didn't know it at the time, but I was being taught how to make folks feel at home. I was learning that being a hostess was the best job of all. And that having family around, sitting in a circle, partaking of something delicious, and talking about things that no one was supposed to overhear was the perfect recipe for joy. And this is why I was inspired by Cece's journey.

Photo by Victoria Neer

This was going to be a glorious day of cookie tasting. Eight variations of Cece's family recipe for Mandelbrot were on display and we thought, this rolled cookie that is resplendent with butter, and chocolate chips, nuts and brown sugar has so many expressions that it couldn't possibly have a single, perfect, quintessential cookie type. Perfection depends upon what's in your kitchen. Or your heart. Only science plays a larger part in the end-game of flavor.

The term Mandelbrot, with a number of variant spellings -- and called mandel bread in English-speaking countries and kamishbrot in Ukraine -- is a Jewish cookie popular amongst Eastern European Jews. Cece is on a journey to sell her version of them for profit. And we all know you need a test kitchen, and taste testers. And it was here -- while we felt them melt on our tongue and made notes about texture and pleasure -- where she regaled the beginning of her inspiration. Speaking about how her mother made these and presented them to family whenever they visited, which is why THIS cookie is the one chosen to launch her business. She smiles as she shares with us that while family or guests partook, she learned serving these cookies is HOW YOU SHOW LOVE.

Photo by Victoria Neer

Vicky, our hostess and Cece Krelitz enjoy a moment between tastings.

It would be wrong to say that we didn't stuff ourselves silly, or that we didn't experience a bit of guilt noshing all the way through every cookie before offering accurate feedback. But that's not the point. The point is we weren't concerned about calories, we only cared about having joy.

Today the art of sharing old recipes is all but forgotten. We've become overly excited by the never ending flavors that taint the filling of an Oreo sandwich cookie, or ignore the list of unpronounceable ingredients in a seemingly innocent Pepperidge Farm confection. Which is why none of us balked at trying all eight Mandelbrot variations. Because we knew that homemade is the best nourishment of all. ​Interested in contacting Cece? Visit her blog at: ckbakesblog.com.

]]>Wed, 12 Jul 2017 17:23:56 GMThttp://www.ifeellikecooking.com/blog/its-not-just-where-youre-cooking-but-where-your-heart-is-while-youre-doing-itBeautiful amberjack fish is a bright reminder of what's wonderful about food,​and living in the now.

We are between addresses at the moment. Most of my pans, dishes and utensils are in a box marked with "T" for Trailer and they are carefully wrapped and inventoried, stacked perfectly straight and sealed with care. They sit now, melting in a storage unit, patiently waiting for the time we transition from our temporary location with friends, to our mobile tiny home, until our carriage house is finished.

​We are not doing this move in the proper order. It should be: Build home. Sell present home. Move into new home. Nah...not us. I'm not sure we have ever proceeded with life in the proper order. But then again, I think we all make plans that get messed up. Here's what I believe: Trouble doesn't start when your plans fall apart, trouble starts when you believe you have the power to KEEP THOSE PLANS FROM falling apart. That's what swallows you whole and takes away the joy of life. That's what gives you sleepless nights. In fact, the root cause of your stress, as it turns out, is that you're mad you couldn't predict and control the future.

As you look at the above photo of me smiling at my furry sous chef, Duncan, you must be thinking, "That sure doesn't look like a trailer, or a tiny home. What an amazing kitchen!"

And you would be correct on all accounts. It is here, with our friends in Weddington, that I maintain my sometimes elusive grasp on the present moment, by cooking. And this opportunity to be somewhere other than home would not have happened to us had our all our plans worked out. We wouldn't be blessed with the chance to really get to know our amazing and generous friends who have taken us in while we prep our lot. We would have missed the chance to feel the perpetual and authentic love of their Golden Retriever, Duncan whose big brown eyes and wagging tail can literally heal anything. And we wouldn't have learned the valuable lesson that you don't have to be "home" to be HOME.

Cooking keeps you centered. It keeps you present. There are absolutes with food that cannot be mitigated; at least not without consequences, and that is comforting. And like any message sent to you by the universe, it's never what you expected. And that is the best news of all.

When I develop recipes, cook my food and then post pictures of my food I have an alternate agenda that goes beyond the whole become-an-internet-sensation thing. (Well, that's big, too, actually!) I also want you to think about the elegant and beautiful process of creating something exciting and unique. I want you to understand what real food looks like, how it behaves and how mesmerizing a close up photo of something as simple as fish really can be. And ... I want you to wish you were at my table. Why? If you were you would be PRESENT. You would be enjoying the gift of your senses. And whatever the ruined plans are that you're trying to salvage? They would magically melt away with each, colorful, amazing bite.

My easy and piquant ginger blueberry sauce literally galvanized the flavors of the dish, and brought a bright note of sweetness and heat to the meal.

Below you see the composition of layering flavors. Beautiful and slender yellow and green squash was luxuriously sauteed in butter and garlic, and was crowned by radish micro-greens gently tossed in a light vinaigrette of lemon juice and fine olive oil, with a sprinkling of sea salt. The pearl couscous is almost like the sands of a beach holding up the amberjack fish lest is float away.

In a small saucepan combine the blueberries, ginger knob, sugar, balsamic and a pinch of salt. Stir, let simmer and reduce for about 15 minutes. Remove and let cool. Set aside. Make couscous according to directions starting by toasting the couscous in about ½ T butter until toasted. Add the water and about ¾ t salt, and simmer until soft.

In a large sauté pan brought to high heat add 2 T oil and 2 butter, add the fish and reduce to medium high, searing on the first side for about 3 minutes or until you see the pink change to white around the bottom side of the fish. Turn fish over and add the squash and garlic. Move the squash around in the pan from time to time, bathing in the butter/oil mixture, and blending with the garlic to make sure garlic doesn’t burn. Cook until the fish is opaque, about another 3-4 minutes.

In a small bowl combine the micro-greens, lemon juice, 1 T oil and salt and pepper and toss.

To Plate place a stream of the couscous on the plate. Place a filet over that, arrange the squash on top and then a bit of the blueberry sauce. Cover with the dressed micro-greens and serve.

]]>Fri, 07 Jul 2017 17:26:14 GMThttp://www.ifeellikecooking.com/blog/the-meat-the-marinara-the-cheese-that-moment-when-you-gotta-say-momma-miaMany of us quibble about the question, "Which came first, the chicken or the egg?" But it seems to me there is a larger issue here that asks who cares about eggs OR chickens unless they're under a marinara sauce??? In fact, do we really need anything BUT the marinara? Why, the discovery of tomatoes is when the clap of consciousness MUST have occurred. At least if you love Italian food. And who doesn't???

According to Fork and Plate, Marinara sauceoriginated in southern Italy, with both Naples and Sicily being cited as its possible birthplace. It could not have been invented before the 16th century when tomatoes, a New World food, arrived in Europe, since the first mention of tomatoes in Italy dates to the mid-1600s. And even though the 1600's are not necessarily synonymous with the Big Bang in terms of calculating the history of the universe, I think we all consider it one of the greatest inventions of all time.

Choosing something with a marinara, and in this case with meat added, is the perpetual brilliant idea. It's as though when we suggest it, the whole room looks at us like we've just written the screenplay for the next Oscar winning film. You hear things like, "Oh my GOSH! That sounds good. What a GREAT idea!!!...And maybe that's because tomatoes are more than a fruit, they make us feel good. As John Thorne writes in a blog on Saveur, "Tomatoes were born to give pleasure."

Tomatophogia, or the actual Craving for Tomatoes is based on some pretty scientific stuff. We know that lycopene is important for keeping us healthy with the benefits of tomato-noshing far exceeding any small reason NOT to eat them. Go ahead and read more if you're the type that likes to read about food geekiness along with food loveliness.

But let's get back to the post. And my recipe. And why you read my website: YUMMY FOOD!

AHHH, AND what better vehicle to transport us into our "vivid Italian-ness" than eggplant? Especially when it's wrapped around ricotta cheese and smothered in the sauce of the gods? Ah yes, ahhhh.

Here's the best news. If you're not feeling like making your own sauce, although I highly recommend it, you can have these beauties ready in just an hour or so with a quality bottled version. Don't believe me? I double dog dare you to try this recipe yourself. You'll be swaying and saying "Mama-Mia!" in no time.

Slice off the top and bottom of the eggplant so you can stand it on end easily. Cut it into long slices, about ¼ inch thick. You will need about 10 to 12 good slices. Don’t use but don’t discard the outside slices with the skin on…go ahead and chop them into 1/4 inch cubes for adding to the meat sauce. Now, place all the eggplant in a large bowl and GENEROUSLY rub with salt. Seriously…think of a salt scrub in the shower. GO FOR IT. Make sure they’re covered by using your hands. Now place them in a colander inside another bowl and let rest for 20 minutes while the moisture drains. Drain the liquid, RINSE the pieces thoroughly, pat them completely dry with paper towels and lay them out on a large, slightly oiled baking sheet (they can touch a bit so you can fit them all on one sheet), and rub them with a bit more oil. NO SALT. Bake in a 425 degree F oven for 13 minutes. Remove and let come to room temperature so you can touch them. Lower the oven temp to 375 degrees F for later and keep oven on if you’d like.While eggplant is baking, pour about 1 T oil into a large sauce pan. When almost to smoke point, add the meat and break it up to cook it. Let it brown slightly on medium high heat. Add the onion and the chopped eggplant pieces, about 1 t kosher salt, and stir until onion is translucent and eggplant is cooked. About 4 – 5 minutes. Now add the garlic, stir and let get fragrant. Add the whole bottle of sauce, and stir well. Lower heat to let it simmer and simmer for about 20 minutes, stirring often.In a large bowl combine the ricotta, the parmesan, about ½ t kosher salt, the black pepper, and the nutmeg. Stir well and set aside.To assemble. Put about 1 to 1 ½ C sauce on the bottom of a greased glass baking dish. I find that a size close to about 7” by 10” worked great for me. Place 1 of the slices of eggplant on an oiled surface (Not the counter. It will stick!), place about ¼ - 1/3 C of the cheese mixture at one end. Roll up and place seam side down on the meat mixture. Repeat until all 12 eggplant have been stuffed and arranged evenly in the dish. Cover with the rest of the meat sauce, sprinkle generously with torn or chopped basil, and cook for 20 minutes, or until bubbly but not burning.Remove, serve and garnish with more basil!

There are places we feel most ourselves. Places that bring out the best in us, that are resonant with simplicity and honesty. Perhaps it's holding a baton in one's hands that bring us to a place where our souls are soaring. Maybe it is in the garden surrounded by earth and mulch. Or maybe it is singing loudly that makes us feel alive. All of these things we choose because we have a PASSION for them. And although they may not bring us riches or fame, (yet!) they fill us with joy. That is how cooking is for me.

I once heard a chef say that you can teach skills, but you can't teach someone how to taste. And I feel that is true. I am always absorbing myself in videos to learn how to handle bread dough and to understand the many, many steps required to make as aspic. But without even a cheat sheet in front of me I can walk the aisles of a food market and choose various items of differing flavors and I KNOW it will produce a fantastic meal. I "know" what coriander tastes like. I "know" what fresh thyme smells like. And I "know" how cardamom feels in your mouth; an almost heady and hot sensation as the aroma creeps into the highest part of your sinuses.

These recipes are all lovingly created so that the flavors meld beautifully. It will be a feast for the senses, it will nourish you, and it will make any summer day that much more beautiful. And when you try these recipes, I hope you will love them, too.

Here are two easy and healthy recipes that are also beautiful to the eye:

Heat a large saucepan and add 1 T butter and 2 T olive oil. Add the pork and sprinkle with salt and pepper. Sear the medallions on each side for about 2 minutes leaving the center rare. Remove and cover with foil. Deglaze with 1 C of the stock, and let reduce slightly. Add the lemon juice. Return the pork to the pan, reduce heat, add the capers and let simmer, braising the meat for about 3-4 more minutes to cook them to medium rare. Remove pork to a plate, add 2 t flour, whisk until slightly thickened adding a little more salt to the gravy to taste.​For spinach, pour about ½ C stock in pan. Cover with spinach. Put garlic cloves on top and sprinkle generously with sea salt or kosher salt. Bring heat up until steaming. Cover and let start to wilt. Stir and then turn off heat, return lid to pan and let it wilt completely. Remove garlic, and serve.

METHOD:Combine all ingredients for turkey, form into 1 ½” balls. Sauté in a bit of oil until almost done. Remove extra oil, pour the bottled sauce over the top, and let bubble on low for about 3-4 minutes to finish cooking the meatballs. Serve with corn salad over a little rice, and a square of good goat cheese.